8 ounces of spinach fettuccine
Six baby Yukon Gold potatoes
6 ounces San Marzano tomatoes
Six basil leaves
4 ounces of Tantillo California Extra Virgin Olive Oil
3 ounces of mozzarella balls marinated
1
In a pot of salted, boiling water add the fettuccine.
2
Cook 7 to 9 minutes.
3
Cut the Yukon Gold potatoes small squares.
4
In a sauté pan heat up your olive oil.
5
Add to the oil, cook until they turn slightly brown. Add salt and pepper to taste.
6
Now add your San Marzano tomatoes.
7
Let simmer for 5 to 8 minutes.
8
Add the fettuccine to the pan.
9
Toss and serve.
Ingredients
8 ounces of spinach fettuccine
Six baby Yukon Gold potatoes
6 ounces San Marzano tomatoes
Six basil leaves
4 ounces of Tantillo California Extra Virgin Olive Oil
3 ounces of mozzarella balls marinated
Directions
1
In a pot of salted, boiling water add the fettuccine.
2
Cook 7 to 9 minutes.
3
Cut the Yukon Gold potatoes small squares.
4
In a sauté pan heat up your olive oil.
5
Add to the oil, cook until they turn slightly brown. Add salt and pepper to taste.
6
Now add your San Marzano tomatoes.
7
Let simmer for 5 to 8 minutes.
8
Add the fettuccine to the pan.
9
Toss and serve.